Oyster roasts are no-fuss coastal feasts that encourage group participation.

By Dita Rago
April 09, 2004
Howard L. Puckett

Oyster roasts have long been a seaside tradition. This no-fuss coastal feast encourages the fellowship of shellfish aficianados and rookies alike.

An oyster roast can be cooked on the grill and only takes a few minutes. Grilling oysters allows them to open naturally, so they are easier to enjoy. Oysters are traditionally served with cocktail sauce, melted butter, hot sauce, and saltine crackers.

Grilled Oysters

5 dozen fresh oysters in the shell, scrubbed

Place oysters on grill. Cook over medium-high heat (350º to 400º) 8 to 10 minutes or until shells open (about ¼ to ½ inch). Remove from grill. Pry open oysters using an oyster knife, discarding the empty half shells. Run knife under meat of oyster to release. Arrange oysters on a platter, and serve with dipping sauce. Makes 5 servings or 12 appetizers.

Try this tangy and tasty dipping sauce that can be created while the grill is heating.

Cilantro-Lime Dipping Sauce

¾ cup water
¼ cup sugar
½ cup fresh cilantro, chopped
¼ cup green onion, chopped
¼ cup dry white wine
¼ cup fresh lime juice
2 tablespoons fresh lemon juice

Stir together ¾ cup water and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Cool. Stir in cilantro and next 4 ingredients. Serve with oysters.

(Adapted from The Coastal Living Cookbook, p. 182 and p. 292)